The name of the restaurant is Upper Bloem, which is slightly confusing to any Capetonian since Upper Bloem is a street address in the Bo-Kaap, but the restaurant is located on Main Road in Greenpoint. What the name references are the roots of the menu here – Cape Malay and the Cape in general – as does the interior of the unprepossessing but comfortable space in its “curry” colours. As they explain, the menu speaks of chef Andre Hill’s childhood spent in the Bo-Kaap and they “invite you to (sic) a journey of flavours, spices, tastes, textures and nostalgia”.
The caveat to this account is that lunch currently is an “opening special” set menu that is pared-down from the dinner offering, and I am unsure how often they plan to change the menus, so it may differ when you get there. Costs can be very well managed by means of set menus (and certainly are here at R195 per person), but the plates necessarily default to “simpler” and less luxurious ingredients to achieve this value. Not all diners will like the choices either, but I enjoy the exercise of a “pared down” menu, as it forces kitchens to be more creative and less reliant on the obvious “big hit” flavours or hero ingredients. Continue reading “Review: Upper Bloem Restaurant”
As of writing, the Norval Foundation building is so new that they are still snag-fixing, but it is already something to behold, and clearly adds another contemporary jewel to the crown of the Cape’s beautiful art spaces so far populated by the likes of the Zeitz MOCAA and Cavalli. The Norval is a space where creativity is on display in the architecture as much as in the sculpture garden and the exhibits within. The gallery has a strong link to the famed South African artist Cecil Skotnes, hence the name of the restaurant on the premises. So it’s an eatery with plenty of sophistication and high art around it to live up to. Continue reading “Review: Skotnes at Norval Foundation”
It’s been a week since the tragic news of Anthony Bourdain’s death by suicide sent much of the food world reeling, and a significant proportion of the non-food world too, notably Barack Obama, who that evening tweeted the following memory from his appearance on the Vietnam episode of Bourdain’s CNN series Parts Unknown:
In a slight departure from our usual Story of a Plate series, where we feature interesting and unusual dishes encountered at SA restaurants, we thought it would be fun to introduce you to a dish from Jean-Pierre’s recent travels to Maryland, D.C., where crab cakes are as ubiquitous on local menus as fish cakes are here at home.
While there are of course numerous variations on fish cakes (apparently the most ordered item on South African menus), like which fish is used, and which combination of spices and/or herbs, mashed potato is fairly standard across the board as a filler. In the US, the closest a potato will (or should) come to a crab cake is in the heap of French fries or crisps they are typically served with.
The Washington Post Magazine offered reviews of 30 new restaurants in its Spring dining guide, summarised by reviewer Tom Sietsema. Let’s just pause there, while we in South Africa consider the scale of this – 30 brand new upper-end eateries in one quarter of one year in one city, Washington DC, alone.